• Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Cover the pot to help the water boil more quickly.) Wash and dry produce. • Peel and mince or grate garlic. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallots. Roughly chop parsley.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

• While pasta cooks, in a small bowl, combine one-third of the garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper to taste.

• Heat a drizzle of oil in a large pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until softened, 3-5 minutes. • Add shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened, 2-3 minutes. Remove pan from heat.

• Halve ciabatta crosswise; brush with half the garlic oil. Toast on middle rack until lightly golden, 2-3 minutes. TIP: Place directly on oven rack or use a baking sheet. • To pan with mushrooms, add drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and 1/2 tsp salt (1 tsp for 4 servings). Toss to combine. (TIP: If pasta seems dry, add reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.

• Add as much vinegar as you like to bowl with remaining garlic oil. • Divide pasta between shallow bowls; top with remaining parsley. Serve with garlic bread and balsamic dipper on the side.